Rhubarb Streusel Muffins

Wednesday, October 21, 2015


Streusel Ingredients:
1/4 cup all-purpose flour
1/4 cup white whole wheat flour
1 tablespoon granulated sugar
3 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

Muffin Ingredients:
1 large egg
1/4 cup light or dark brown sugar
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup sour cream
1 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-in pieces

Preheat oven to 375 degrees F.  Butter 12 muffin cups.

Streusel:  In a small dish, stir together flours, sugars, spices, and salt.  Cut in butter until crumbly.  Set aside.

Muffins:  Whisk egg in the bottom of a large bowl with both sugars.  Whisk in butter, then sour cream.  In a separate bowl, mix together flours, baking powder and baking soda and stir them into the sour cream mixtue, mixing until just combined and still a bit lumpy.  Fold in rhubarb and 1/3 of the streusel mixture.

Divide batter among prepared muffin cups.  Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere.  Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.  Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin and cool them completely.


Apple Rhubarb Crisp

Wednesday, October 21, 2015

Adapted from:  Animal Vegetable Miracle

Go Back


fennel bulb sweet chimmichurri pumpkin Drinks pepper arugula pecan Kale roasted coeur a la creme yellow onion celebration cantaloupe pie Shitake Mushrooms ramps coriander tuscan Leek fraiche celeriac remoulade peach crisp dilly sour okra onions bruschetta wheat flour jack absinthe rhubarb bulgar bayeldi walnut oil fritters fondue dijon scallions buttermilk gazpacho gruyere pine nuts scapes imam melon caesar sweet potato currants kohlrabi pasta slaw chili chilies maple syrup tomatoe meatballs green beans shelling snow peas bean stuffing hazelnuts celery root wasabi cauliflower kalamata bell pepper tostadas apples turnip Greens bread pudding chives tortillas frittata Butternut feta pancake cream cheese asparagus almond milk Spinach collins chili peppers paste tenderloin carrot tops artichoke basil egg verde chocolate mustard greens pork chop chorizo fennel seeds habanero carrots lettuce Potato baby bok choy peppers Salsa steak flank rouille tomato bacon carrot fronds Spread cranberry zucchini Cider flank steak mint vinaigrette biscuits carrot top autumn plum tomatoes couscous buckwheat cointreau poblano Bread prosciutto gouda pineapple bloody mary tart vegetarian parmesan oats eggs plums mushroom syrup strawberries baguette shallots sesame gorgonzola pears sandwich casserole knots swiss cornmeal cucumber vanilla wafers Squash crepes Recipes spiced winter squash Corn berry shiitake maple tomato corn pie blue cheese Rice wine vinegar shrunken heads panzanella leeks beer kluski Chevre strata chiles latkes Beans beet onion cheese anise honey coconut milk almonds Vegan sauce pork bulgar wheat goat Cheese pudding vegetable creme plum parmigiano bbq watercress jam coeur pesto lemon grass bosc fritter brown sugar yogurt shitake spring white beans walnuts Salad peas capers chimichurri chicken spelt dill anchovy thai compote conserve chicken dinner salad chipotle gratin turnips garlic polenta bok choy muffins egg noodles olives Cranberry Beans radish kirsch reggiano butter beet greens nectarine fennel Poblano Chili hickory pecans barley radishes sandwiches potatoes beef wrap green pepper celery hearts sour cream Dressing curry pickled Red Onion cake tomato juice Soup Swiss Chard Eggplant Apple cream sunchokes Tomatillos beets sherry daisy blueberry Side strawberry Tomatoes sausage gin cilantro cockaigne jack cheese Farmers' Market Jerusalem artichoke heavy whipping cream mushrooms